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Pumpkins & Leaves Minicakes Silicone
Mold
$9.99
#15285
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10-3/4" x 6-7/8" overall,
1-1/4" deep,
2-3/4" x 2-5/8" pumpkins,
3-1/8" x 2-1/2" leaves,
Oven safe to 500°F,
Freezer, refrigerator, oven, microwave, and dishwasher safe,
Limited lifetime warranty
Made in China |
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Wilton Dimensions
3-D Skull Pan
$34.99
#2514
|
10 cup capacity,
15" x 8.3" x 4.5" high,
6.5" x 5.5" x 7.5" high finished cake,
Non-stick over cast aluminum,
Limited lifetime warranty,
Made in China
 3-D
Skull Pan Instructions |
Top
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Pumpkin Cookie Cutter
$1.00
#15218
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2.75" wide,
2.5" high,
7/8" deep,
Tinned steel
 Made in USA |
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Flying Bat Cookie Cutter
$1.00
#3080
|
4.5" wide,
1.5" long,
1" high,
Tinned steel
Made in USA |
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Witch Cookie Cutter
$1.59
#3068
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3" wide,
3.5" high,
7/8" deep,
Tinned steel
Made in USA |
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Ghost Cookie Cutter
$1.59
#3038
|
4.75" wide,
3" high,
7/8" deep,
Tinned steel
Made in USA |
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Pumpkins Edible Decorations
$2.29
#19512
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2.8 oz,
1/4" each,
Orange (a nice, bright orange, despite the photo),
Edible,
Made in USA |
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Bats & Ghosts Edible Decorations
$2.29
#12949
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Black bats and white ghosts,
Each approx. 1/4" long,
Hard icing decorations,
2.8 oz net weight
Made in USA |
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Halloween Assortment Edible Decorations
$2.29
#12952
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Orange pumpkins and black bats,
Each approx. 1/4" long,
Hard icing decorations,
2.8 oz net weight
Made in USA |
Nina Rose's
Pumpkin Pound Cake
3 cups pastry flour
1/3 cup pumpkin powder
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
1 cup (2 sticks) unsalted butter at room temperature
3 cups light brown sugar, packed
5 large eggs at room temperature
1 tbsp pure vanilla extract
1 cup milk
Special equipment: one 10-15 cup capacity Bundt or regular tube pan
· Sift together first 6 ingredients into a large bowl.
· Set aside.
· In a stand mixer and using paddle attachment, cream together butter and
brown sugar until light and fluffy, about 3-5 minutes on medium-high.
· Reduce speed and add eggs one at a time, beating well between each addition.
· Beat in vanilla extract.
· On lowest speed, add 1/3 of flour mixture.
· Mix until incorporated, then add half of milk.
· Repeat, ending with last 1/3 of flour mixture.
· Beat at medium speed for about 3 minutes until smooth and creamy.
· Pour prepared batter into greased and floured baking mold.
· Place mold on baking sheet and place on center rack in cold oven.
· Set oven to 350°F and bake until golden brown and toothpick
inserted comes out clean, about 1 hr to 1 hr and 25 minutes.
· Invert cake onto cooling rack and allow to cool completely before cutting,
1-2 hrs.
Nina Rose Pelc, Bakeware Buyer
Print This Recipe
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HAPPY  HALLOWEEN |
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